Kefir pies with cabbage, egg and onion filling

Which dough is better?

For fried pies with cabbage and potatoes, the kefir recipe is the most optimal, since this type of dough is versatile, which means it goes well with any type of filling. An additional advantage is that you don’t have to wait long for it to rise and gain strength, as is the case with yeast dough, which is very convenient: in literally an hour of work you can get a whole mountain of fragrant pies with a crispy crust and delicate filling.

So, the dough for fried kefir pies with cabbage will require the following proportions:

• 400 ml kefir;
• two eggs;
• 1 tbsp. l. granulated sugar;
• 1/2 tsp. salt;
• 1 tsp. with a small pile of soda;
• 600-800 grams of sifted flour.

In extreme cases, kefir can be replaced with yogurt or fermented baked milk, which have similar properties and make the dough light and airy.

Fried cabbage pies with kefir

Fried pies with cabbage in a frying pan can be made without yeast. To do this you will need to use baking soda and kefir.

Composition of ingredients

In this recipe, you can replace regular cabbage with red cabbage. You just need to slightly increase the cooking time.

Basic set of products:

• flour – 300 g;
• kefir – 210 ml;
• sugar – 1 tbsp. l.;
• egg - 1 piece;
• sunflower oil – 1 tbsp. l.;
• salt – 0.5 tsp;
• soda – 1 tsp. ;
• cabbage – 350 g;
• carrots – 1 piece;
• onion – 1 piece;
• salt – 1 tsp. For filling;
• oil for preparing the filling – 2 tbsp. l.

It is permissible to use any type of vegetable oil, according to your own taste. You can also replace green onions.

Step-by-step cooking process

Yeast-free dough is much faster to prepare than versions with yeast, and the consistency is identical to the usual versions. Cooking begins not with the dough, but with the filling.

1. Finely chop the cabbage and onion, and grate the carrots.
2. Heat a frying pan with oil, add onion and fry for 1 minute. Then add carrots and hold for another 1 minute.
3. Add cabbage and fry further. According to taste, you can not let it fry or vice versa, deliberately achieving a weak frying.
4. When the volume of food in the pan visually decreases, add a little water and simmer the cabbage until soft (about 15–20 minutes). Add salt to taste.
5. Transfer the finished filling to a plate to cool. It is advisable to wash the pan.
6. In a separate bowl, mix the egg, salt, sugar and kefir. Add soda to the mixture and beat the products. Bubbles should appear on the kefir and it should increase slightly in volume.
7. Sift the flour into a separate container, letting the kefir and soda sit.
8. Then butter and flour are added to the risen mixture. Stir the dough with a spoon. The consistency should be soft and sticky.
9. After this, lightly grease your hands with oil and knead the dough with your hands. Then let the product stand for 15 minutes under a towel. It is advisable to sprinkle the dough with flour first.

10. The finished product is divided into equal parts. Each is made into a flatbread, with filling placed in the center. The quantity depends on the size of the cake.
11. Raise the edges and form a pie, pinching the dough.
12. Place as many pies as will fit in a frying pan with heated oil. You need to fry on all sides until golden brown.
13. Place the finished copies on a paper napkin. If the oil is not hot enough, the pie will leave a greasy residue.

The finished dish must be cooled before serving. Also, if the pies have absorbed too much oil, it is advisable to let it drain onto napkins before placing the dish on the table.

What can I add?

A variety of ingredients are added to the filling of such pies:

• spicy herbs to diversify the taste;
• boiled egg or grated cheese;
• tomato paste and chopped bell pepper to highlight the mild cabbage flavor;
• hot pepper, garlic, ground dry ginger for spiciness.

As an alternative, some chopped potatoes are added to the cabbage, but the result is always unpredictable due to different varieties of root vegetables.

How to serve a dish

This type of pies is recommended to be served cold, as a snack, as an independent dish, or as an addition to salads. An alternative serving option is warm, but not hot pies, instead of bread for various beetroot soups.

To make cooking more convenient, it is better to use pans with a non-stick layer. The ideal option is the so-called “ceramic” coating. You can use the ordinary cast iron variety, but, firstly, it is difficult to maintain the required temperature conditions (it must be heated, but not overheated), and secondly, such utensils are always heavy.

Fried cabbage pies do not have to be made in the perfect classic shape. You can make them oval, like cutlets or pancakes along the contour. It will be more convenient to turn them over in a frying pan than classic ones.

How to properly prepare dough for pies in a frying pan?

According to the recipe, kefir pies with cabbage are prepared from soft, almost floating dough, which gives a crispy crust but a delicate structure inside. That is why the amount of flour in such a recipe is always given approximate, since during the kneading process you need to be guided by the condition of the dough and add flour as needed. Kefir should be at room temperature or slightly warmed (no higher than 40 degrees), dissolve salt and sugar in it, add eggs and beat lightly with a fork. Be sure to sift the flour through a sieve, if time permits, more than once, because this process actively enriches the product with oxygen, which will enable the dough to become more fluffy. Combine the prepared flour with soda and add half the portion to the kefir mass. Mix until smooth (do not use a blender!), and then continue kneading, adding the remaining flour in small portions.

It is important not to overfill the dough with too much flour: it should remain very soft, slightly floating on the table, but not stick to your hands. Knead it thoroughly and leave it in a bowl under a towel for ten minutes.

Kefir pies with cabbage, egg and onion filling

Everyone in our family, without exception, loves pies. However, I do them extremely rarely. And all because for classic yeast dough I often don’t have enough time, and I don’t even have the patience to wait for the dough to rise.

But not so long ago, my mother dictated to me a recipe that she herself learned from someone, and I want to say that since then pies have become frequent “guests” in our house. And the secret of the dough is regular kefir, and no yeast or dough for you. Most likely, this is not news, and many have already appreciated the beauty of kefir dough, however, I am a little behind the times in this regard. In a word, be that as it may, I want to share today’s pies recipe with you. I’ll say right away that I decided to make pies with two fillings - with onions, eggs and cabbage. The result, let me tell you, was finger-licking good. However, let's talk about everything in order.

Products

To prepare the dough we will need:

• kefir - 0.5 l;
• flour - 800 g;
• soda - 0.5 tsp;
• vegetable oil - 2 tbsp;
• salt - to taste

For the onion and eggs filling

• eggs - 8 pcs.;
• green onions - 10-11 sprigs;
• salt - to taste

For the cabbage filling:

• white cabbage - 500 g;
• egg - 1 pc.;
• salt, pepper - to taste

Preparation

We start, naturally, by preparing the dough. By the way, as for kefir, the level of fat content and shelf life do not play a special role here. No, of course, kefir should not turn green from old age, but if it sours slightly or sits for 3-4 days longer than expected, it can easily be added to the dough.

1. So, take 0.5 liters of kefir and pour it into a cup.

2. Pour 0.5 tsp into kefir. soda, the acid in kefir will extinguish the soda itself, so there is no need to extinguish it additionally. As you can see below, the soda dissolved in the kefir, forming bubbles. An important tip - after thoroughly stirring the soda, let the dough stand for 7-8 minutes, let it “ferment”.

3. After the soda, it’s the turn of salt and vegetable oil. Pour 2 tbsp into the dough. vegetable oil and mix thoroughly again.

4. We begin to gradually sift flour into the dough. Add flour gradually, remembering to stir.

5. The dough should be soft enough, but at the same time, so that a spoon can stand in it.

6. Place the dough on the table, now it needs to be lightly kneaded. If necessary, if the dough sticks too much to your hands, add a small amount of flour. By the way, you shouldn’t grease your hands with oil - the dough, of course, won’t stick, but at the same time, you will have difficulty molding the edges of the pie. Our dough is ready. We leave it to rest for 20-30 minutes, while we proceed to the fillings.

7. Let's start with the filling, which consists of onions and eggs. This is my favorite filling, so I always make it more than others, in which case I finish it myself! Boil the eggs and remove the shells.

8. Wash the green onions under cold water, cut off the rhizome (if any).

9. Finely chop the onion.

10. By the way, another important tip - the chopped onion needs to be slightly mashed, otherwise it will be very tough and bitter in the filling. I use a small mortar for this purpose - a very convenient thing, by the way. But if you don’t have a mortar, you can use a rolling pin or the bottom of a glass.

11. Now let's move on to the eggs. Cut the shelled eggs into small cubes.

12. Add the eggs to the green onions, add some salt and mix.

13. Have you forgotten that we still have cabbage left? Cut cabbage forks into small and thin strips. Since this time I came across very tough cabbage with a large and dense stalk and thick veins, in order to be able to use it as a filling, it had to be boiled. If the cabbage is tender, then it will be enough to simply pour boiling water over it, without cooking.

14. Place a pot of water on the fire and wait until the water boils. After this, put the cabbage in boiling water, bring to a boil and reduce the heat.

15. After 10-12 minutes, you can taste the cabbage. If it is soft, you can remove it from the heat and drain it in a colander.

16. After excess water has drained from the cabbage, add 1 egg, salt to the cabbage and mix. I also added some red hot pepper, but that's a matter of taste.

Now we proceed to the most important stage - we begin to sculpt the pies. Some people cut off a large sausage from the dough and then cut it into small segments, but for me it’s more convenient to just pinch off a piece from the overall piece of dough. It is better to knead a piece of dough for one pie with your palm. It’s more convenient for me to work with my hand, since the dough sticks to the rolling pin, and you can dip your hands in flour, and you’re done.

17. Place a spoonful of cabbage filling on the dough layer.

18. Carefully seal the edge.

19. We perform the same operation with the filling of eggs and green onions.

20. Having made a sufficient number of pies, put a frying pan on the fire, pour in oil and let the oil warm up thoroughly.

21. When the oil is hot, place the pies in the frying pan, seam side down. Fry the pies for 6-7 minutes on each side.

22. Place the finished pies in a cup.

23. We got such wonderful, rosy and delicious pies.

We invite friends and family to the table and begin the meal. I immediately remember the expression “they sold out like hot cakes.” In a word, it's about us! I really hope that my simple recipe will be useful to someone!

Bon appetit!

receptino.ru

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Cabbage filling

Fried cabbage for fried kefir pies should be prepared before kneading the dough, because it must have time to cool. First of all, peel two onions and one medium-sized carrot, cut the onion into half rings, and grate the carrots. Next, finely chop 1/2 head of cabbage, lightly sprinkle with salt (one pinch) and press with your hands, imitating kneading dough.

This is done so that the cabbage releases juice and undergoes heat treatment faster without losing its beneficial substances. It’s good to heat a frying pan with 2-4 tbsp. l. vegetable oil, place the onion there and sauté until transparent, then add the carrots and continue the process until they become soft. Place the cabbage in the pan, mix all the vegetables well and continue cooking until done. Before preparing the pies, the filling should be cooled to room temperature.

With cabbage and potatoes

Fried kefir pies can have a combined filling: you can add mashed potatoes to the cabbage and get a more filling version of the dough filling. There is no need to explain how to prepare mashed potatoes, but the ratio of cabbage to potatoes in the filling should be 2:1, then the potatoes will not block the taste of the cabbage, although for some this is a matter of taste.

You should also not add milk, cream or butter to the puree, as is usually done, but you can add a little allspice or coriander - this will give the filling a more pleasant spicy aroma.

With prunes

You can diversify a simple recipe for fried pies with cabbage (with kefir) using the filling, adding just one ingredient to it. Moreover, such an introduction will completely make the baked goods so piquant that you will begin to use this filling more often than others. This mysterious product is prunes. Before using it to prepare the filling, prunes should be soaked in warm water for several minutes, then dried with a napkin and cut into thin strips or just small cubes. Mix the fried cabbage prepared according to the recipe above with chopped dried fruits and season with a small pinch of allspice. We use the resulting filling to make pies according to the classic recipe, but it can also be used for stuffing pancakes, Lenten chebureks and oven pies.

Pies with cabbage from potato dough

Fried pies with cabbage in a frying pan can be prepared completely lean, without yeast. You only need a specific dough - made from mashed potatoes.

Composition of ingredients

In this recipe, it is not recommended to replace some products with others so that the dough turns out correctly and the filling does not acquire too intense a taste.

Basic set of products:

• cabbage – 400 g;
• flour – 50 g;
• potatoes – 700 g;
• garlic – 1 clove;
• salt - to taste, but not more than 1.5 tsp;
• potato broth – 80 g;
• sunflower oil – up to 5 tbsp. l.

Vegetables should be chosen without dark spots, large, dense. If there are minor damaged areas, they can be cut out.

Step-by-step cooking process

This recipe can be done in several steps in parallel, since the vegetables need time to cook.

1. The potatoes are peeled, cut into pieces, filled with water and boiled.
2. While it is boiling, cut the cabbage, put it in a frying pan and simmer, covered with water, for 15 minutes under the lid. Then remove the lid and simmer the vegetable until the water evaporates.
3. The finished potatoes are drained, leaving the required amount of broth, and mashed. You can use a masher or other tools.
4. Add potato broth to the puree and mix the flour with a blender until it becomes an elastic dough.
5. Garlic is added to cabbage, either by squeezing it out with a press or finely chopping it.
6. Small cakes, 1.5 cm thick, are made from potato dough. Place 1 tbsp in the center of each. l. fillings.
7. The edges of the workpiece are connected, giving it any convenient shape.
8. Heat a greased frying pan, lay out the pies and fry until golden brown on all sides.

Because this dish can be eaten without frying at all, it will never be “undercooked.”

What can I add?

Pies fried in a frying pan according to this recipe with cabbage filling can be diversified with minor additions; when choosing it, they are guided by whether they ultimately want to leave the dish lean or there is no difference.

An alternative option is to add 1 egg to the dough for stickiness. But this will also make the product unsuitable for fasting.

How to serve a dish

It is advisable to serve potato pies hot, as a separate dish or snack. An alternative serving option is with fresh vegetable salads or soups.

Product molding

Fried kefir pies with cabbage usually have the shape of an oval, sometimes a circle, although some people like triangular-shaped pies. This makes no difference, because the shape of the product does not affect its taste at all, but it just so happens by tradition that in our country pies are more often welcomed in the shape of an oval (or petal, as some call it).

To do this, there are two options for cutting the dough for pies:

1. Grandmother's method: it requires a certain dose of dexterity and a good eye if you want the pies to have the same shape. If this is not important, then there is no need to worry at all. Divide the finished dough into sausages 4-5 cm thick and cut them into pieces 2 cm long. Roll out each piece of dough into a flat cake no more than one cm thick, put the filling in the center and, turning the edges towards the center, pinch, pressing tightly with your fingers. Place on a floured table, seam side down.
2. Lazy way. Roll out the entire piece of dough into a large flat cake 1 cm thick and use a small saucer to cut out circles, and then follow the instructions above. According to some housewives, this method is faster, although not everyone likes to roll out a large amount of dough at a time.

How to fry pies correctly?

In order for fried kefir pies with cabbage (although with any other filling too) to be a success, you need to follow a few simple rules:

• Before lowering the products into the frying pan, you need to warm the oil in it well over medium heat. When the dough gets into poorly heated fat, it begins to absorb it, turning not into a pie, but into a misunderstanding. At the same time, it is important that during the process of frying the pies the oil does not boil too much, otherwise the pies will be too fried on the outside and raw on the inside.

• Be sure to remove the baked goods onto a paper towel or clean linen so that they absorb excess oil. Then the pies will not only have a crispy crust, but also without the disgusting taste of fatty dough.
• There should be enough oil in the frying pan so that the pies can float freely in it, sinking to the middle, or better yet, deep-fry them altogether.

Pies with cabbage made from yeast dough with kefir.

What could be tastier than aromatic fluffy pies prepared from distant childhood by the hands of your beloved grandmother. Ruddy pies with cabbage were then and today our family’s favorite dish, and more than one store-bought croissants with any delicious filling will never even stand next to real homemade pies.

According to the grandmother’s stories, in ancient times you could tell everything about the mistress of the house just by trying how she made pies.

Cooking correctly and tasty has been passed down from mother to daughter from generation to generation, and great importance was attached to this. Every year at the end of September, girls from the villages held cabbage parties - these are gatherings dedicated in honor of their favorite vegetable, “Cabbage.” These days, every housewife baked pies or pie with cabbage.

Making delicious, homemade cabbage pies will not take as much time as it seems. Therefore, let's not waste a minute, but let's get started right away.

To prepare yeast dough you will need:

• Premium flour 600g.
• Sugar – 2 tbsp. spoons
• A pinch of salt
• Kefir 1 glass (200g.)
• Milk – ½ cup
• Saf moment yeast – 1 pack
• Margarine -100 gr.
• Egg - 2 pcs.
• Vegetable oil - 1 tbsp. spoon

For the filling you will need:

• ½ small head of cabbage
• 1 onion,
• 1 carrot,
• Tomato paste – 1 tbsp. spoon,
• Salt and pepper to taste.
• Vegetable oil -2 tbsp. spoons

You can prepare the dough in different ways, but today I would like to share with you a recipe from my grandmother. She always kneaded yeast dough with kefir. Kefir is suitable for any fat content.

The first thing to do is pour the milk and margarine into a small saucepan and heat until the margarine melts. It is important that the milk does not boil under any circumstances, it just needs to be warm. As soon as the margarine has melted, pour everything into another cup, add the yeast there and, without even stirring, leave the dough to rise in a warm place.

While the dough is rising, break the eggs into a deep cup, add salt, add kefir, sugar and whisk until a slight foam forms.

When the dough rises, you need to pour it into the dough and sift the flour there.

Knead the dough until smooth, the dough should not be too hard or runny, but rather elastic.

Cover the finished dough with a clean kitchen towel and leave to rise in a warm place. This will take approximately 2 hours.

While the dough forms its fluffiness, let's start filling.

Remove the top leaves from the cabbage, rinse under running water and chop into small strips.

Peel the carrots and grate them on a coarse grater.

Cut the onion into small, random pieces.

Fry the onions and carrots in a frying pan when the vegetables acquire a golden color,

add cabbage and tomato paste there. Simmer all the vegetables over medium heat until the cabbage is soft, this will take 10-15 minutes.

When the dough has risen, transfer it to the kitchen table, previously sprinkled with flour. You should knead the dough a couple of times so that it settles down a little. Next, divide the dough into 4 equal parts, and then every fourth part into small parts, each to form a pie.

Roll each part with your hands into 1.5-2 cm flat cakes, place the filling in the center of each, about 1 dessert spoon of stewed cabbage for about one pie.

Blind the pie by pinching the edges; you can choose any shape for the pie, oval or triangular, as your heart desires.

Place the completed pies on a baking sheet; it is important to place them seam side down and grease the baking sheet with vegetable oil or spread parchment.

Leave the pies for 15 minutes so that they rise, while they rise on top they need to be coated with beaten egg yolk and sugar. Or just water with sugar is also an option.

Bake cabbage pies in a well-heated oven for approximately 15 - 20 minutes. The pies should take on a golden, appetizing appearance. To check whether the pies are cooked or not, use a toothpick or a match. Pierce one of the pies and if the match is dry, then the cabbage pies are ready.

Bon appetit.